AFRICAN STEW
Steps:
- In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.
- Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
- Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SPICY CHICKEN AND ALMOND STEW
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
- Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
SPICY, HOT AFRICAN CHICKEN WITH SPINACH
For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.
Provided by Matt Weber
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
- Peel garlic cloves (4-6).
- Wash and dry spinach.
- Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
- Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
- Add chicken to pan and turn heat to medium.
- Put a good sear on the chicken until it is browned.
- Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
- Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
- Reduce pan liquid by half. Cook until chicken is falling off the bone.
- Add peanut butter, browned garlic, and paprika.
- Add spinach and stir until all ingredient have integrated (10 minutes at least).
- Watch it close so it doesn't burn.
- The stew should be thick when you remove it. If its runny then let it simmer until it thickens.
Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1
SPICY AFRICAN CHICKEN STEW
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Provided by Marlitt
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven heat oil over medium high heat.
- Add chicken, and brown.
- Remove chicken from pan and set aside.
- Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
- Saute for 2 to 3 minutes.
- Season with cumin, curry, black pepper, red pepper and salt.
- Return browned chicken and accumulated juices and add water to the pan.
- Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans.
- Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
- Remove from heat, adjust seasoning, sprinkle with cilantro and serve.
Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7
SPICY AFRICAN CHICKEN STEW
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 16
Steps:
- Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
- Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
- Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium
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